After six long weeks of being away for work, the Honey is finally back home, and the house is starting to feel the right size again. We were curious to see how our seven-month-old puppy would react; if he would remember his Dad after that much time away, but sure enough our little guy went bounding eagerly out to the driveway for the homecoming, the wiggliest, happiest little creature you can imagine. We spent a couple of days catching up, just the two of us and the pup, schedule-free and sneaking in a few little dates here and there, before settling back into the regular routine and both returning to work this week.
I actually made these succulent, Pan-Seared Lamb Chops last week before the Honey came home – a savory comforting meal for one on a rainy, early summer evening – but with all the planning and my excitement last week before his arrival, I’m only just sharing them with you now. This is such a simple dish – quick lamb chops with fresh herbs and garlic and sweet, caramelized Cippolini onions – but so satisfying, making for an elegant and delicious dinner.
- 1 tbsp olive oil
- 1-2 tsp good-quality balsamic vinegar
- 2 tsp fresh garlic, minced
- 2 tsp fresh rosemary, minced
- 2 tsp fresh parsley, minced
- 4 lamb rib chops
- 10-12 whole Cippolini onions, skins removed
- 1 tbsp unsalted butter
- kosher salt and freshly-ground black pepper
- Mix together the olive oil, balsamic vinegar, garlic and herbs. Season the lamb chops lightly with salt and pepper. Rub the chops with the olive oil mixture and set aside to marinate, for 15-30 minutes.
- Cook the Cippolini onions. Heat the butter in a skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions begin to soften and turn golden brown, about 5 minutes. Turn the heat down to low, and continue cooking, covered, for another 5-10 minutes until the onions are a deep, rich golden color, but still hold their shapes.
- Meanwhile, heat a skillet over medium heat. When the skillet is hot, add the chops to the skillet and cook to desired doneness, about 3-4 minutes per side for medium-rare. Serve warm alongside the Cippolini onions.